Featured Maple Leaf Product: Chicken Leg, Bone-In, Back Attached (IQF), 278 g/199 g edible (#26352)
Orange, Rosemary & Honey Chicken Leg
Recipe Information
Yield
25 servings
Portion Size
277 g/9.8 oz
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Legs, Back Attached, BI, IQF,(278 g/9.8 oz) | 25 each (6.95 kg) | 25 each (15 lbs 5 oz) |
| Black Pepper, ground | 15 ml | 1 Tbsp |
| Salt, table | 10 ml | 2 tsp |
| Honey | 600 ml | 2 1/2 cups |
| Orange Juice | 650 ml | 2 2/3 cups |
| Margarine, melted | 400 ml | 1 2/3 cups |
| Garlic, minced | 28 g | 1 oz |
| Rosemary, fresh, chopped fine | 25 g | 1 oz |
Method
- Two days before, thaw chicken quarters under refrigeration at <40'F/4'C until ready to continue. The day before marinate the chicken overnight under refrigeration at <40'F/4'C.
- Sprinkle chicken with salt, black pepper and place in a 2" deep insert pan in a single layer. Prepare the marinade in a bowl: whisk together the honey, orange juice, melted margarine, finely chopped rosemary, and minced garlic. Pour orange mixture over chicken, cover with plastic wrap or lid and refrigerate at least 1 hour or overnight at <40'F/4'C.
- Preheat convection oven to 325'F/165'C.
- Place insert pan with chicken leg quarters and orange rosemary marinade in the oven. Roast (with no lid on) for ~50-60 minutes. Baste chicken with pan juices every ~20 minutes until chicken is a deep orange brown color, no longer pink at the bone and juices run clear. Ensure the internal temperature reaches 165'F/74'C for a minimum of 15 seconds.
- Serve 1 leg each with orange rosemary sauce on top.
Suggested Accompaniments
Serve with a tossed green salad and roasted potatoes (sides not included in nutritional information).
Nutritional Information
per 277 g/9.8 oz
| Nutrient | Quantity |
|---|---|
| Calories | 650 kcal |
| Protein | 34 g |
| Carbohydrates | 30 g |
| Total Fat | 42 g |
| Trans Fats | 0.15 g |
| Saturated Fat | 12 g |
| Total Sugars | 29 g |
| Total Dietary Fiber | 0 g |
| Calcium | 30 mg |
| Potassium | 0 mg |
| Sodium | 430 mg |
| Iron | 2 mg |
| Vitamin A | 82 RE |
| Vitamin C | 3.2 mg |
| Calories from protein | 23% |